Directions

Roll half of dough into a round shape and fit into a 9-inch pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round shape large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.